I made some peanut butter. It’s okay. # And an additional recipe to go along with the custard tart recipe. Ingredients # Salted, roasted peanuts x whatever quantity. ~2-3 tbsp chia seed Olive oil as necessary Method # Blend ingredients until a paste is made, and assess the oily-ness, add more oil as you feel necessary. Tasty....
This is almost ready for version 1.0, but still could be better. Some minor variations of mine to this recipe: http://www.food.com/recipe/perfect-bread-machine-spelt-bread-298300, so all credit to this for the base. I’ve never been able to get a fluffy loaf like they describe, but I’m working on improving it. The first thing I noticed was all the talk about spelt flour having a different gluten structure to wheat, and so I thought that perhaps using a gluten substitute to help might work....
I went out for dinner last night with my partner and some old school friends (and SOs) to an Indian restaurant in Melbourne called Gaylords. It was exquisite, though I somehow ended up with an *extra-*hot vegetarian Vindaloo. It didn’t list that it included paneer, which was annoying, but it did, so it was not vegan. But it was exquisite. It inspired me to make a vindaloo of my own. I’ve used other people’s recipes, or book recipes, for years now, but I’ve not tackled a vegan vindaloo yet....
This thing was inspired by the salad with the same title that Disco Beans in Preston (Melb, Vic) have on their menu at the moment. I am seriously considering doing their cooking class to learn how to make at least the dressing that comes with it. But I thought this would be a pretty tasty lunch on a fairly warm day. My partner thinks it was too fatty tasting and too strong on the olive oil, but I disagree on both counts....
This little recipe has been in development for a while now, and is also the first v.1.0 recipe I’ve posted. I really need to emphasise that I have borrowed most of the recipe from VeganEasy.org, the recipe is by Jo. However, I have modified it to suit my own taste and cooking style, so I am including my version here. This version is much, much less sweet than the original, but likely more crumbly (which I like)....
This post follows on directly from the former, and was made with the remaining 0.8x pastry sheet. {width="240” height="320”} Ingredients # 0.8x pastry sheet (if making from scratch, just be brave and use a whole one/make a bigger one/whatever) 1.5x valencia oranges 2x granny smith apples agave/maple syrup star anise ground cinnamon whole cloves coconut oil spray oil Method # Preheat oven to 180C (fan-forced) Slice the apples into rough slices (not wedges) without the core Slice the oranges into roughly 12ths, as wedges (peel before hand if you like, or after) Layer the pastry in a small pie/tart dish after spraying with oil if you want Place 0....
Doing roasts without meat is a pretty fun challenge. The best part, I find, asides the awesome array of flavour, is the complete lack of preparation time and cleaning that is required. I remember in the periods where I’ve eaten meat (between not), the pre-time for roasting meat is much greater than for vegetables. So when doing roasts, as I did this evening, finding a fun new centrepiece or side to take the place of the roast meat really presents some fun cooking opportunities....
You have to start somewhere, right? I did not really want to cook anything tonight, but got inspired by a story about the onion (which was pretty mediocre really) on some news website (either The Guardian or The Age), which in itself is unremarkable, but it made me consider what I could do with the abundance of red onions that my partner and I bought from the market the other day....